The flavors and aromas of Palestine are a true reflection of its rich cultural heritage. With a history that spans thousands of years, this Middle Eastern country has developed a unique cuisine that is deeply rooted in its Mediterranean climate and Islamic traditions. When it comes to cooking, Palestinians have mastered the art of simplicity, often relying on just a few ingredients to create bold and aromatic dishes.
In this article, we will explore 20 authentic Palestinian recipes that showcase the best of the country’s culinary tradition. From hearty stews and savory pastries to sweet treats and refreshing salads, these recipes will take you on a journey through the flavors and aromas of Palestine. Whether you’re looking for a taste of home or simply want to try something new, this article is sure to inspire your next meal.
Maqluba (Upside-Down Rice and Chicken Dish)
Maqluba, a beloved Middle Eastern dish, is a flavorful and aromatic meal that’s perfect for special occasions or everyday meals. This upside-down rice and chicken recipe is a staple in many Arab households and is sure to delight your taste buds.
Ingredients:
– 1 cup long-grain rice
– 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 2 cups water
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken, onion, garlic, cumin, paprika, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
3. Arrange the cooked rice on top of the chicken mixture.
4. Pour in the water and bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid has been absorbed and the rice is tender.
6. Invert the skillet onto a serving platter and serve hot.
Cooking Time: 40-45 minutes
Musakhan (Sumac-Spiced Chicken with Flatbread)
Musakhan, a traditional Middle Eastern dish, combines the bold flavors of sumac, onions, and spices with tender chicken. This recipe yields a flavorful and aromatic meal that’s perfect for any occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 medium onions, thinly sliced
– 2 tablespoons olive oil
– 2 teaspoons ground sumac
– 1 teaspoon paprika
– Salt and pepper to taste
– 4-6 flatbread pieces (such as pita or naan)
– Optional: chopped parsley for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, sumac, paprika, salt, and pepper.
3. Add the chicken to the marinade and mix well. Let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
4. Place the sliced onions on a baking sheet lined with parchment paper. Drizzle with a little olive oil and season with salt and pepper.
5. Remove the chicken from the marinade, letting any excess liquid drip off.
6. Cook the chicken and onions in the preheated oven for 25-30 minutes or until the chicken is cooked through and the onions are caramelized.
7. Warm the flatbread by wrapping it in foil and heating it in the oven for a few minutes.
8. Assemble the Musakhan by placing the chicken and onions on the flatbread, garnished with parsley if desired.
Cooking Time: 25-30 minutes
Knafeh (Cheese Pastry with Sweet Syrup)
Knafeh is a traditional Middle Eastern dessert that combines the flaky crust of phyllo pastry with the richness of melted cheese, all wrapped in a sweet and sticky syrup. This beloved treat is perfect for special occasions or as a comforting indulgence.
Ingredients:
– 1 package of phyllo dough (usually found in the frozen food section)
– 1 cup grated Akkawi or Nabulsi cheese
– 1/2 cup granulated sugar
– 1/4 cup rose water
– 1/4 cup orange blossom water
– 1 tablespoon cornstarch
– 1 cup vegetable oil for frying
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Thaw the phyllo dough according to package instructions.
3. Layer the phyllo dough with cheese and sugar, finishing with a layer of phyllo on top.
4. Roll the pastry tightly and cut into 1-inch (2.5 cm) thick slices.
5. Fry the knafeh in hot oil until golden brown, then drain excess oil on paper towels.
6. In a separate pan, combine sugar, rose water, orange blossom water, and cornstarch to make the syrup.
7. Serve the fried knafeh warm with the sweet syrup drizzled over the top.
Cooking Time: 30 minutes (frying) + 10-15 minutes (syrup preparation)
Maftoul (Palestinian Couscous with Vegetables)
Maftoul, also known as Palestinian couscous, is a traditional Middle Eastern dish that’s both flavorful and nutritious. This recipe combines the nutty taste of semolina wheat with sautéed vegetables for a hearty and satisfying meal.
Ingredients:
– 1 cup Maftoul (Middle Eastern-style couscous)
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 carrot, peeled and grated
– 1 zucchini, sliced
– Salt and black pepper to taste
– 2 cups water or vegetable broth
Instructions:
1. Bring the Maftoul and water/broth to a boil in a large pot. Reduce heat, cover, and simmer for 10-12 minutes, or until the semolina is cooked.
2. In a separate pan, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced bell pepper, grated carrot, and sliced zucchini. Cook until the vegetables are tender, about 8-10 minutes.
3. Fluff the Maftoul with a fork and add to the vegetable mixture. Season with salt and black pepper to taste.
4. Serve hot, garnished with chopped fresh parsley or cilantro if desired.
Cooking Time: 25-30 minutes
Shakshuka with a Palestinian Twist
Shakshuka, a North African staple, gets a Palestinian spin with the addition of sumac and crispy falafel.
Ingredients:
– 2 large onions, chopped
– 2 bell peppers, chopped
– 2 tomatoes, diced
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 4 eggs
– 1/4 cup crumbled falafel
– Sumac, for garnish
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onions and bell peppers; cook until tender, about 5 minutes.
3. Add the cumin, paprika, salt, and black pepper. Cook for 1 minute.
4. Create 4 wells in the mixture and crack an egg into each.
5. Top with diced tomatoes and crumbled falafel.
6. Reduce heat to low; cover and cook until eggs are set, about 10-12 minutes.
7. Garnish with sumac and chopped parsley (if using).
8. Serve hot, straight from the skillet.
Cooking Time: 15-17 minutes
Stuffed Grape Leaves (Warak Enab)
A classic Middle Eastern dish, Warak Enab is a flavorful and aromatic appetizer or side dish made with tender grape leaves wrapped around a savory filling.
Ingredients:
– 20-25 grape leaves
– 1 pound ground meat (beef, lamb, or combination)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 teaspoon paprika
– Salt and pepper to taste
– Lemon juice (optional)
Instructions:
1. Begin by preparing the grape leaves by blanching them in boiling water for 30 seconds to remove bitterness.
2. In a mixing bowl, combine ground meat, onion, garlic, cooked rice, paprika, salt, and pepper. Mix well.
3. Lay a grape leaf flat, with the stem end facing you. Place about 1 tablespoon of the meat mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll into a neat package. Repeat with remaining leaves and filling.
5. Serve Warak Enab warm or at room temperature, drizzled with lemon juice if desired.
Cooking Time: 20-25 minutes
Palestinian Lentil Soup
This hearty soup is a staple of Palestinian cuisine, perfect for a comforting meal on a cold day. With its rich flavors and nutritious ingredients, it’s a dish that will warm your belly and your heart.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. In a large pot, sauté onions, garlic, carrots, and celery in a little water until the vegetables are tender.
2. Add lentils, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
3. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 30-40 minutes
Fattet Hummus (Layered Hummus with Yogurt and Bread)
A classic Middle Eastern dip, Fattet Hummus is a flavorful and textured delight made by layering hummus, yogurt, and toasted bread. This recipe serves 4-6 people.
Ingredients:
– 1 cup cooked chickpeas
– 1/2 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 cup water
– 1 cup plain yogurt
– 1/2 cup toasted pita bread, crumbled
– 1 tablespoon olive oil
– Fresh parsley or paprika for garnish (optional)
Instructions:
1. In a blender or food processor, combine chickpeas, tahini, lemon juice, garlic, and salt. Blend until smooth.
2. With the blender or food processor still running, slowly add the water. Continue blending until the desired consistency is reached.
3. Transfer the hummus to a serving bowl.
4. Top the hummus with yogurt, spreading it evenly.
5. Sprinkle crumbled pita bread over the yogurt layer.
6. Drizzle olive oil over the top.
7. Garnish with parsley or paprika, if desired.
Cooking Time: 10 minutes
Za’atar Manakish (Thyme and Sesame Flatbread)
This classic Lebanese flatbread is infused with the aromatic flavors of thyme, sesame seeds, and olive oil. Perfect for a quick snack or as a side to your favorite dishes.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 teaspoon active dry yeast
– 1/2 cup lukewarm water
– 2 tablespoons olive oil
– 2 tablespoons sesame seeds
– 1 tablespoon za’atar (thyme mixture)
– 1/4 cup chopped fresh thyme leaves
Instructions:
1. In a large mixing bowl, combine flour, salt, sugar, and yeast.
2. Gradually add lukewarm water to form a dough. Knead for 5 minutes.
3. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
4. Preheat oven to 400°F (200°C).
5. Divide the dough into 2-3 equal portions. Roll out each portion into a thin circle.
6. Brush with olive oil, sprinkle with sesame seeds, za’atar, and thyme leaves.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Makdous (Stuffed Eggplants in Olive Oil)
A classic Middle Eastern dish, Makdous is a flavorful and aromatic treat that’s perfect for special occasions or everyday meals. This recipe showcases the rich flavors of eggplant, garlic, and spices, all wrapped up in a delicious package.
Ingredients:
– 4 large eggplants
– 1/2 cup pitted green olives, sliced
– 3 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the eggplants and hollow out the insides, leaving a shell about 1/4 inch thick.
3. Stuff each eggplant with a mixture of sliced olives, minced garlic, chopped parsley, lemon juice, salt, and pepper.
4. Place the stuffed eggplants in a baking dish and drizzle with olive oil.
5. Bake for 45-50 minutes or until the eggplants are tender.
Cooking Time: 45-50 minutes
Palestinian Lamb Kebabs
A flavorful and aromatic Middle Eastern-inspired dish, these lamb kebabs are a staple of Palestinian cuisine. With the right combination of spices and tender lamb, this recipe is sure to become a favorite.
Ingredients:
– 1 pound lamb shoulder or leg, cut into 1-inch cubes
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill or broiler to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, cumin, coriander, paprika, salt, and black pepper.
3. Add lamb cubes to the marinade and mix until well coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Thread lamb onto skewers, leaving a small space between each piece.
5. Grill or broil kebabs for 8-10 minutes per side, or until lamb reaches desired level of doneness.
6. Serve hot with your favorite sides, such as tabbouleh salad and warm pita bread.
Cooking Time: 16-20 minutes
Spinach Fatayer (Savory Spinach Pastries)
These delicious pastries are a staple in Middle Eastern cuisine, filled with the goodness of spinach and perfectly seasoned. Perfect as an appetizer or snack.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– 1/2 cup warm water
– 1/2 cup fresh spinach leaves, chopped
– 1 small onion, finely chopped
– 1/2 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour and salt. Gradually add oil and warm water to form dough. Knead for 5-7 minutes until smooth.
2. Divide the dough into small balls. Roll out each ball into a thin circle, about 3 inches in diameter.
3. Place a spoonful of spinach mixture (see below) in the center of each circle.
4. Fold the dough over the filling to form a triangle or square shape, pressing edges together to seal.
5. Heat oil in a deep frying pan and fry fatayer until golden brown. Drain on paper towels.
Spinach Mixture:
Mix together chopped spinach, onion, cumin, paprika, salt, and pepper.
Cooking Time: 15-20 minutes
Freekeh with Chicken (Roasted Green Wheat Dish)
Freekeh, a type of roasted green wheat, pairs perfectly with chicken to create a hearty and nutritious dish. This recipe combines the nutty flavor of freekeh with the savory taste of chicken for a satisfying meal.
Ingredients:
– 1 cup freekeh
– 2 boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 cups chicken broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine freekeh, chicken, olive oil, onion, garlic, cumin, salt, and pepper. Mix well.
3. Spread the mixture on a baking sheet lined with parchment paper.
4. Roast for 30-35 minutes or until the freekeh is lightly toasted and the chicken is cooked through.
5. Add chicken broth to the dish and stir to combine.
6. Return to the oven and roast for an additional 10-15 minutes, or until the liquid has been absorbed.
7. Serve hot and enjoy!
Cooking Time: Approximately 45-50 minutes.
Palestinian Stuffed Zucchini (Kousa Mahshi)
This classic Middle Eastern dish is a staple of Palestinian cuisine, where tender zucchinis are filled with a flavorful mixture of rice, herbs, and spices. A perfect blend of textures and tastes, Kousa Mahshi is sure to delight.
Ingredients:
– 4 medium zucchinis
– 1 cup cooked white rice
– 1/2 cup chopped fresh parsley
– 1/2 cup chopped fresh mint
– 1/4 cup chopped scallions (green onions)
– 1/4 cup crumbled bulgur
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together cooked rice, chopped herbs, scallions, bulgur, cumin, salt, and pepper.
4. Stuff each zucchini with the rice mixture, mounding it slightly at the top.
5. Drizzle olive oil over the stuffed zucchinis and bake for 35-40 minutes or until tender.
Cooking Time: 35-40 minutes
Taboon Bread (Traditional Palestinian Flatbread)
This traditional Palestinian flatbread is a staple in Middle Eastern cuisine, often served with dips, stews, or as a side to various dishes. With its crispy edges and soft center, Taboon bread is a delight to eat.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1/2 cup lukewarm water
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add the olive oil while mixing with your hands until the dough comes together.
3. Add the lukewarm water and continue to mix until a smooth, pliable dough forms.
4. Knead the dough for 5-7 minutes until it becomes elastic.
5. Cover the dough with plastic wrap or a damp cloth and let it rest for 30 minutes.
6. Divide the dough into 2-3 equal portions, depending on how large you want your flatbreads to be.
7. Roll out each portion into a thin circle, about 1/8 inch thick.
8. Heat a non-stick skillet or griddle over medium-high heat for 5 minutes.
9. Place the dough and cook for 30-45 seconds on each side, until the bread is golden brown and crispy.
10. Repeat with remaining dough.
Cooking Time: 2-3 minutes per flatbread
Palestinian Okra Stew (Bamia)
A hearty and flavorful stew from Palestine, Bamia is a beloved dish that brings people together around the table.
Ingredients:
– 1 pound okra, cut into small pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup tomato paste
– 2 cups water
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and black pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the onions and cook until they are translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the okra, tomato paste, water, cumin, coriander, salt, and pepper. Stir well to combine.
5. Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 30 minutes or until the okra is tender.
6. Serve hot over rice or with pita bread.
Cooking Time: 30-40 minutes
Chickpea and Tahini Salad
This refreshing salad combines creamy tahini with nutty chickpeas, tangy lemon juice, and crunchy veggies for a healthy and flavorful side dish or light lunch.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tbsp tahini
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1/4 cup chopped red onion
– 1/4 cup chopped cucumber
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine chickpeas, tahini, garlic, lemon juice, salt, and pepper. Blend until smooth.
2. Stir in chopped red onion and cucumber.
3. Taste and adjust seasoning if needed.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature, garnished with fresh herbs if desired.
Cooking Time: 10-15 minutes (prep time), plus 30 minutes for chilling.
Palestinian Stuffed Eggplant with Rice
A classic Middle Eastern dish, this recipe fills tender eggplant slices with a flavorful mixture of cooked rice, herbs, and spices.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 cup cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix cooked rice with onion, garlic, olive oil, cumin, salt, and pepper.
3. Stuff each eggplant slice with the rice mixture, placing it in the center of the eggplant.
4. Place stuffed eggplants on a baking sheet lined with parchment paper.
5. Bake for 30-35 minutes or until the eggplant is tender and the filling is lightly browned.
Cooking Time: 30-35 minutes
Sumac-Spiced Fish with Tahini Sauce
Experience the bold flavors of Middle Eastern cuisine with this simple and aromatic recipe, featuring sumac-spiced fish paired with a creamy tahini sauce. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 fish fillets (any white fish works well), skin removed
– 2 tbsp olive oil
– 1 tsp ground sumac
– Salt and pepper, to taste
– 1/2 cup tahini
– 2 cloves garlic, minced
– 2 tbsp lemon juice
– 1/4 cup water
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together sumac, salt, and pepper.
3. Place fish fillets on a baking sheet lined with parchment paper. Brush with olive oil and sprinkle with sumac mixture.
4. Bake for 12-15 minutes or until cooked through.
5. Meanwhile, combine tahini, garlic, lemon juice, and water in a blender or food processor. Blend until smooth.
6. Serve fish with tahini sauce spooned over the top. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 15 minutes
Palestinian Date Cookies (Ma’amoul)
Ma’amoul is a classic Palestinian cookie filled with dates and typically served during special occasions like Eid al-Fitr. This recipe yields soft, chewy cookies with a sweet date filling that’s perfect for snacking or as a gift.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1/2 cup chopped dates
– 1 egg, beaten
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Add softened butter, granulated sugar, and beaten egg. Mix until a dough forms.
4. Divide the dough into small balls. Flatten each ball into a disk shape.
5. Place 1-2 teaspoons of chopped dates in the center of each disk. Fold the dough over to form a triangle or a square shape.
6. Bake for 15-20 minutes, or until lightly golden.
7. Dust with confectioners’ sugar before serving.
Cooking Time: 15-20 minutes
Summary
Discover the flavors and traditions of Palestinian cuisine with these 20 authentic recipes. From hearty dishes like Maqluba, a chicken and rice casserole cooked upside-down, to sweet treats like Knafeh, a cheese pastry drizzled with syrup, this collection has something for everyone. Try Musakhan’s sumac-spiced chicken served with flatbread, or Shakshuka with a Palestinian twist. Explore the variety of vegetarian options, including Maftoul, a couscous dish with vegetables, and Spinach Fatayer, savory pastries filled with spinach. There are also plenty of meat-based dishes to choose from, such as lamb kebabs and fish cooked in sumac and tahini sauce. With these recipes, you’ll be transported to the vibrant food culture of Palestine.
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